Spinach & Grapefruit Salad
http://www.eatingwell.com/recipes/spinach_grapefruit_salad.html
From EatingWell: January/February 1994The combination of pink grapefruit sections, dark green spinach and white jícama is both visually and texturally appealing. Toasted poppy seeds give an extra lift.
8 servings | Active Time: 30 minutes | Total Time: 30 minutes
Ingredients
- 1/2 red onion, thinly sliced
- 3 grapefruit, preferably pink or red
- 6 cloves garlic, peeled
- 2 tablespoons white-wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon coarse-grain mustard
- 1/2 teaspoon honey
- Salt & freshly ground pepper, to taste
- 12 ounces fresh spinach, trimmed, washed and torn (16 cups)
- 1/2 small jicama, peeled and cut into matchsticks
- 2 teaspoons poppy seeds, toasted (see Tip)
Preparation
- Place onion in a small bowl, add cold water to cover and soak for 10 minutes. Drain.
- Meanwhile, with a sharp knife, remove skin and white pith from grapefruit and discard. Working over a small bowl to catch the juice, cut the grapefruit segments from their surrounding membrane; reserve the segments in a small bowl. Measure 1/3 cup of the juice and set aside.
- Place garlic in a small saucepan and add water to cover. Bring to a simmer over medium heat and cook until tender, about 3 minutes. Drain.
- Combine vinegar, oil, mustard, honey, the cooked garlic and reserved grapefruit juice in a blender and blend until creamy. Season with salt and pepper.
- Combine spinach, jícama and reserved onions and grapefruit sections in a salad bowl. Drizzle with the dressing and toss. Arrange on salad plates and garnish with poppy seeds.
Nutrition
Per serving : 102 Calories; 4 g Fat; 1 g Sat; 3 g Mono; 0 mg Cholesterol; 16 g Carbohydrates; 3 g Protein; 4 g Fiber; 110 mg Sodium; 424 mg Potassium
1 Carbohydrate Serving
Exchanges: 1/2 fruit, 1 vegetable, 1 fat
Tips & Notes
- Tip: To toast poppy seeds: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.